- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 bone-in pork loin chops (7 ounces each)
- 1 tablespoon canola oil
- 1 cup sliced celery
- 4 green onions, sliced
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1 cup apple cider or juice
- In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops and toss to coat. In a large skillet, brown chops in oil. Remove and keep warm.
- In the same skillet, saute the celery, onions, garlic and thyme for 2-3 minutes or until crisp-tender. Return pork to the pan. Add cider. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until a meat thermometer reads 160°. Serve with a slotted spoon. Yield: 4 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Cider Pork Chops
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"In theory the recipe should be quite good, but as is I found it to be bland. I ended up kicking up the flavour with more s & p, Italian seasoning and garlic powder. If I were to make it again, I'd also either braise the chops quite a bit longer or use a pork tenderloin or pork loin."
"Sorry...would not make again. The pork chops were tender and I liked the onions, celery, garlic mixture but the cider vinegar was def. too sour/tart for out taste...and yes it was fresh...just too sour tasting. Edible, but I would not make again. REVISED!! OMG...my apologies, I used apple cider vinegar instead of apple cider or juice...Boy what a space head I am! No wonder it was so sour. I will try again..."
"Very good and tender and easy to make"
"Very easy, very tender. A definite make again meal."
"These chops come out so so tender off the skillet. I also didn't use apple juice because we nad none on hand, but I used Apple Strawberry Kiwi instead! These were still delisious and I will absolutely be making these in the future!"